Claire Thompson
Pollo a la brasa, or charcoal-broiled chicken, is a popular dish that can be found in eateries around the world. It is considered a national dish of Peru, where rotisserie chicken restaurants make up 40% of the fast-food industry. The dish was developed by Roger Schuler, a Swiss resident of Chaclacayo, Lima, in 1950. Schuler migrated to Chile and Peru during World War II and settled in Lima, where he worked in the hospitality industry. He created the recipe for pollo a la brasa by observing his cook's technique and gradually perfected it with his business partners. Today, pollo a la brasa is typically seasoned with rosemary, huacatay, black pepper, soy sauce, ají panca, and cumin, though creative chefs may experiment with other flavours, such as mango nectar and lime juice.
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Peruvian |
| Recipe Invented By | Roger Schuler, a Swiss resident of Chaclacayo, Lima |
| Year of Invention | 1950 |
| Preparation Method | Rotisserie Oven |
| Seasonings | Rosemary, Huacatay, Black Pepper, Soy Sauce, Ají Panca, Cumin, Adobo, Pico de Gallo |
| Accompaniments | Yuca, Lettuce Salad, Rice, Corn Tortillas, Mexican Corn, Mexican Broccoli, Coleslaw, Beans, Plantains, Steak-Cut Fries |
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What You'll Learn
- Pollo a la Brasa: A Peruvian national dish, cooked on a rotisserie oven
- Seasoning: Typically seasoned with rosemary, black pepper, soy sauce, and cumin
- Marinade: Soaked in mango nectar and lime juice for added flavour
- Accompaniments: Served with sides like coleslaw, beans, plantains, and steak-cut fries
- Preparation: Chicken cut into small chunks or thick strips before cooking
Pollo a la Brasa: A Peruvian national dish, cooked on a rotisserie oven
Pollo a la Brasa, or Peruvian rotisserie chicken, is a popular dish in Peru that has achieved national recognition. It is a marinated, roasted chicken with a crispy skin and juicy meat. The key to achieving the perfect Pollo a la Brasa lies in the cooking method and the marinade used.
Traditionally, Pollo a la Brasa is cooked on a rotisserie over wood coals, infusing the chicken with a sublime smoky flavour. The rotisserie method ensures that the chicken cooks evenly, resulting in a browned, crispy exterior and a tender, juicy interior. While this traditional method may not be feasible for home cooks, it remains the signature technique in many Peruvian restaurants.
The marinade for Pollo a la Brasa is a flavourful blend of spices and herbs, contributing significantly to the dish's overall taste and texture. The chicken is rubbed with a paste made from a variety of ingredients, including aji amarillo peppers, coriander, cumin, paprika, lime juice, soy sauce, garlic, ginger, and various other spices. This paste is massaged into the chicken, ensuring it penetrates the skin and flavours the meat. The chicken is then left to marinate for several hours or overnight, allowing the flavours to meld and intensify.
When cooked, the chicken is placed on a rotisserie and browned to perfection. Pollo a la Brasa is typically served with thick French fries, a fresh salad, and an array of dipping sauces, including mayonnaise, ketchup, mustard, and the classic Peruvian ají verde chilli pepper sauce.
In Peru, Pollo a la Brasa is a beloved dish, often enjoyed at special occasions and family gatherings. It has become a cornerstone of Peruvian cuisine and culture, with dedicated restaurants and pollerías specialising in this mouthwatering dish.
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Seasoning: Typically seasoned with rosemary, black pepper, soy sauce, and cumin
Pollo a la parrilla, or grilled chicken, is a delicious dish that can be made in various ways, depending on your preferences and creativity in the kitchen. While the traditional preparation only included salt as a seasoning, today's cooks typically season their chicken with rosemary, black pepper, soy sauce, ají panca, and cumin. Some recipes also call for adobo and pico de gallo seasoning.
The chicken is usually cut into small chunks, perfect for tacos, but you can also slice chicken thighs into thick strips. One creative option is to pound the chicken flat, which will reduce cooking time.
The key to flavourful chicken is in the marinade. Some recipes call for a marinade of mango nectar and lime juice, while others suggest mango juice and lime. The chicken can be cooked on a stovetop or grilled, and you can even add a thickening agent like flour to the sauce.
Pollo a la parrilla is a versatile dish that can be served in many ways. It can be eaten over rice or rolled in corn tortillas with Mexican corn and broccoli as sides. It can also be adapted for those who don't eat beef or want to avoid red meat, making it a perfect option for tacos.
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Marinade: Soaked in mango nectar and lime juice for added flavour
For a delicious, flavourful take on pollo a la parilla, try marinating the chicken in mango nectar and lime juice. This simple yet effective combination of sweet and sour will take your grilled chicken to the next level.
To begin, you'll want to cut the chicken into small chunks, perfect for tacos, or slice chicken thighs into thick strips. If you like, you can also pound the chicken flat, which will help the meat absorb the marinade and speed up cooking time. However, this step is optional, as the recipe works just as well without it.
Next, prepare the marinade by mixing mango nectar and lime juice. You can also add some lime slices to the marinade, but be aware that you'll need to pick them out later. If you want to add more depth of flavour, try adding some Adobo, Cumin, and Pico de Gallo seasoning to the mix. For an extra kick, use Adobo seasoning that already contains cumin, and you won't need to add any extra.
Once your marinade is ready, rub it into the chicken and let the meat soak up all that delicious flavour. You can also add the chicken and marinade to a slow cooker for a low-and-slow approach that will result in tender, juicy meat.
Finally, cook your chicken on a stovetop or grill until it's charred and cooked to perfection. Don't forget to serve it with some Mexican-style sides, like corn and broccoli, and a helping of plain rice or corn tortillas to complete your meal!
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Accompaniments: Served with sides like coleslaw, beans, plantains, and steak-cut fries
A-Pollo charcoal-broiled chicken, or pollo a la parilla, is a delicious dish with a variety of mouth-watering sides to choose from. The chicken, full of flavour, is best complemented by a selection of sides, including coleslaw, beans, plantains, and steak-cut fries.
Coleslaw, a classic side dish, adds a refreshing crunch to your meal with its crisp texture and tangy flavour. It is a simple yet tasty blend of shredded cabbage, carrots, and a creamy dressing. The coleslaw's cool creaminess provides a delightful contrast to the charcoal-broiled chicken's juicy warmth.
Beans are another excellent accompaniment, offering a hearty and nutritious option. Tender and full of flavour, they are often seasoned with herbs and spices, adding a delightful kick to the meal. The beans provide a soft texture that pairs well with the chicken, creating a satisfying bite.
For those who enjoy a touch of sweetness, plantains are a perfect choice. These starchy cousins of bananas are sliced and fried to a golden brown, resulting in a caramelized flavour and a soft, yielding texture. The natural sugars in the plantains balance the savoury notes of the chicken, creating a harmonious combination.
Lastly, steak-cut fries provide a heartier option with their thick-cut style. These fries are cut from larger potatoes, resulting in a more substantial side dish. Their generous size and crispy exterior offer a satisfying contrast to the tender, flavourful chicken. Seasoned with just the right amount of salt and pepper, these fries are the perfect companion to the charcoal-broiled chicken.
Together, these sides offer a diverse range of flavours, textures, and colours, ensuring a well-rounded and satisfying dining experience to accompany the delectable A-Pollo charcoal-broiled chicken.
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Preparation: Chicken cut into small chunks or thick strips before cooking
To prepare the chicken, start by slicing the chicken thighs into thick strips or small chunks. If you want to speed up the cooking process, you can try pounding the chicken flat, but this is an optional step. The chicken chunks can be a little tricky to season, but it is doable; just rub the seasonings into the meat. For an authentic Pollo a la Parilla, season the meat with Adobo, Cumin, and Pico de Gallo. You can also add other seasonings like rosemary, huacatay, black pepper, soy sauce, ají panca, and cumin.
After cutting and seasoning the chicken, it's time to cook it. You can grill the chicken, or for a slower cooking method, you can put the seasoned chicken and marinade into a slow cooker. If you want to thicken the sauce, add a tablespoon of flour while cooking.
Pollo a la Parilla is a versatile dish that can be served in many ways. You can eat it over rice, rolled in corn tortillas, or with Mexican corn and broccoli.
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Frequently asked questions
Pollo a la parrilla is grilled chicken, marinated in mango nectar and lime juice, and seasoned with adobo, cumin, and pico de gallo.
Pollo a la brasa is Peruvian-style charcoal-broiled chicken, seasoned with rosemary, huacatay, black pepper, soy sauce, ají panca, and cumin. It is considered a national dish of Peru.
Some side dishes that go well with pollo a la parrilla are Mexican corn, Mexican broccoli, and plain rice. It can also be served in corn tortillas.
